• 5 eggs (room temperature)
  • 1 ½ cups granulated sugar
  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups packed pumpkin
  • 2 ¼ tsp. ground cinnamon
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. ground ginger
  • ¾ tsp. salt
  • ¾ tsp. ground nutmeg
  • 1 ½ tsp. lemon juice
  • 1 ½ cups chopped pecans
  • 8 oz. cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 1 ½ cups powdered sugar, plus extra for cake assembly
  • ¾ tsp. vanilla extract


  1. Preheat oven to 375 degrees.
  2. Grease and line with wax paper or parchment paper, a half-size baking sheet pan (12”x17”x1”). In a large bowl, sift together the flour, cinnamon, baking powder, ginger, salt, and nutmeg.
  3. Beat eggs in a mixer for about 4 minutes. Add sugar and sifted ingredients, mix until just combined.
  4. Add pumpkin and lemon juice and mix until just combined.
  5. Pour into prepared pan and spread evenly. To evenly with chopped pecans.
  6. Bake on middle rack of oven for about 15-20 minutes until cake springs back when touched in center.
  7. Remove from oven and cool for 5 minutes. Turn cake onto a towel that is dusted with about a ½ cup of powdered sugar.
  8. Pull off parchment paper, roll cake(from short end) in the towel.
  9. Set aside. In a mixing bowl, combine the cream cheese, butter, 1 ½ cups powdered sugar, and vanilla. Mix until smooth.
  10. Unroll cooled cake and spread cream cheese mixture evenly over cake.
  11. Roll cake back up same way.
  12. Wrap with plastic wrap and refrigerate for at least 3 hours.
  13. Unwrap and place on serving platter with the seam side down.